Substitutes for Bell Pepper

Bell peppers are known as “Sweet Peppers,” are berries that are popular in salads and as a side dish. This fruit comes in various hues, including red, yellow, orange, green, white, and purple. Bell peppers, unlike other peppers, are not spicy and are largely sweet due to a lack of Capsicum, which produces a severe burning sensation.

It’s possible to try something other than a bell pepper if you’re eager for a gourmet adventure! Instead of using regular bell peppers, you may add a spicy spice to your cuisine by adding Poblano Peppers. Other pepper varieties that can be used are Anaheim Pepper, Cubanelle Pepper, Banana Pepper, Habanero Pepper, and Jalapeno Pepper.

Best Bell Pepper Alternatives

1 . Poblano Peppers

Poblano Pepper, also known as Ancho Pepper, is a close cousin to bell pepper due to its tremendous heart-shaped shape. Poblano is often utilized in Mexican recipes because the fruit grows in abundance in those places.

Poblano is often green in hue. When it reaches maturity, however, it becomes a dark red-brown hue. Most culinary gurus like to dry them. It also has a sweet flavor similar to bell peppers. However, unlike bell peppers, poblano peppers are slightly spicy. It has a total heat unit, also known as a Scoville heat unit, of 1000.

“Stir-fry Mixed Veggies” is the ideal recipe for poblano peppers.

Ingredients:

• 1 pound julienned poblano peppers

• 1 pound julienned carrots

• Two potatoes, julienned

• One onion, thinly sliced

• Two garlic cloves, thinly sliced

• One tablespoon olive oil

• Two tablespoons soy sauce

• seasoning with salt and Pepper

Directions:

• Heat the oil in a frying pan.

• Cook until the garlic and onions are golden browns.

• Mix in the potatoes and carrots. Cover the wok for 3 minutes to allow it to simmer.

• Add the poblano peppers, soy sauce, salt, and Pepper to taste.

• Simmer for another 2 minutes before serving.

This goes well with a variety of meats and rice. Another nutritious recipe to help you keep your healthy lifestyle.

2. Anaheim Pepper

This long Pepper, also known as Chili Verde, has a milder flavor. Anaheims are popular in the Southwest American area, particularly for salsas.

Anaheim, like poblano, comes in a green tint. When it matures, though, it develops a rich crimson hue. The Anaheim pepper has more muscular walls and a larger cavity than other peppers. Though it has a softer flavor, it has a hint of spiciness. Anaheim peppers have a Scoville heat rating of 500-2500.

Perfect Anaheim Pepper Recipe

“Salsa Verde” (Green Salsa)

Ingredients:

• Three pieces anaheim peppers

• Tomatoes, two pieces

• One onion, finely chopped.

• Leaves of cilantro

• seasoning with salt and Pepper

Directions:

• Boil the anaheim peppers and tomatoes until the skins fall off naturally.

• To test for tenderness, poke it with a fork.

• Prepare your blender after the meat is tender.

• In the blender, combine your boiling anaheim peppers and tomatoes. Blend until completely smooth.

• Season with salt and Pepper to taste.

• Place the mixture in a bowl and top with chopped onions and cilantro to add a texture.

It’s ideal for tacos and deep-fried foods. Chili flakes can be used to increase the heat and kick. You may keep the salsa in the fridge for up to a week.

3. Cubanelle Pepper

Cubanelle, commonly known as Cuban Pepper, is a sweet pepper similar to bell pepper. These peppers are from the Dominican Republic and are imported. It’s popular in Cuban, Haitian, Dominican, and Puerto Rican cooking.

The flesh and interior of the Cuban Pepper are thinner. When unripe, the fruit is a pale yellow-green tint. When ripe, it turns a vivid crimson. Cubanelles have wrinkled skin, unlike other peppers. It has a Scoville heat rating of 100-1000.

Perfect Cubanelle Pepper Recipe

“Chicken Cubanelle Pepper Stuffed”

Ingredients:

• Four chile cubanelle

• One tablespoon olive oil

• One onion, chopped.

• Two minced garlic cloves

• 1 pound chicken

• One tablespoon chili powder

• One teaspoon cumin

• One teaspoon dried basil.

• seasoned with salt and Pepper

• 1 cup grated cheese

Directions:

• Preheat the oven to 350 degrees Fahrenheit.

• In a skillet, brown the oil, onions, and garlic.

• Cook until the chicken is tender.

• Combine chili powder, cumin, basil, salt, and Pepper in a mixing bowl. Simmer for ten minutes.

• Cut the cubanelles in half, scoop out the seeds, and place them on a baking sheet.

• Scoop the seasoned chicken onto a plate and top with the cheese.

• Bake for 20 minutes, or until the top is golden brown.

This is an excellent option for appetizers or finger snacks. This recipe is typically made using bell peppers, although cubanelle peppers are excellent.

4.  Banana Pepper

This medium-sized Pepper has a mild-tangy flavor. This is frequently used in sandwiches as filled, pickled, and raw.

When it ripens, it changes to red, orange, or green. Ripe banana peppers have a sweeter flavor, while adult banana peppers have greater heat. It has a Scoville heat rating of 500.

Perfect Banana Pepper Recipe

“Pickled Banana Peppers from Home”

Ingredients:

• 1 pound banana peppers

• One teaspoon celery seeds

• 2 cups distilled white vinegar

• 2 tbsp apple cider vinegar

• 1 pound white sugar

Directions:

• Boil the vinegar, sugar, and celery seeds in a large saucepan.

• Place your peppers in a sterile container.

• Fill 12 of the jar with brine and pour it over the peppers.

• With a lid, securely close the jar.

• Place in the fridge for one week to marinate.

These pickled banana peppers give any meal a tangy, spicy bite. You may put it in sandwiches, spaghetti, or even consume it on its own.

5.  Habanero Pepper

One of the hottest peppers on our list is the habanero, a tiny bulb-like pepper. It’s quite popular throughout Mexico and the Caribbean.

When unripe, this fiery species of chili pepper appears green, but when developed, it turns red. Red and orange are the most prevalent colors. Take habanero with caution since it has 100,000-350,000 Scoville heat units.

Perfect Habanero Pepper Recipe

“Spicy Tomato Rice”

Ingredients:

• 5 quarts rice

• One onion, chopped.

• Three minced garlic cloves

• a quarter cup olive oil

• 12 tomato paste

• Six ripe tomatoes

• One habanero chili

• One teaspoon each of salt and Pepper

Directions:

• Tomato and Pepper should be blended until smooth. Place aside.

• Sauté the oil, garlic, and onions in a large saucepan until transparent.

• Cook for 5 minutes after adding tomato paste.

• Cook until the tomato pepper sauce thickens and becomes a rich crimson hue.

• Season with salt and Pepper.
• Coat the rice well.
• Cook rice for 30 minutes before serving.

Tomato rice is a popular dish in Mexican cuisine. It goes well with savory meats like adobo, enchiladas, or burrito fillings.

6. Jalapeño Pepper

Another Mexican pepper typically collected while still, green is the jalapeno, better known as Chipotle. Aside from that, you may ripen it and wait for it to turn a fruity red. Jalapenos are frequently used in sauces and salsas.

Jalapenos can also be dried. Meco and mores are the two forms of dried jalapenos. Dried chipotles work well in escabeches and adobos. This Pepper has a gentle heat sensation with a Scoville heat rating of 3,500-8000.

The ideal recipe for Jalapeno Peppers

“Jalapeno Dynamites”

Ingredients:

• 1 pound jalapeno peppers

• Softened cream cheese, 6 oz.

• Two minced garlic cloves

• 2 tbsp onion chives, chopped

• 4 oz. cheddar cheese, shredded

• 14 CUP BREAD CRUNCH

• One tablespoon melted butter.

Directions:

• Preheat the oven to 400 degrees Fahrenheit.

• Cut your jalapenos in half lengthwise. Remove the insides using a spoon.

• Combine cream cheese, coarsely chopped garlic, cheddar cheese, and chives in a separate bowl. Combine thoroughly.

• Melted butter and bread crumbs should be combined in a separate basin.

• Fill the jalapenos with the cream cheese mixture and top with the bread crumbs mixture.

• Bake until golden brown on a baking sheet.

• Serve with salsa or sour cream dip on the side.

This is also an excellent choice for finger snack gatherings. If you want your dynamites to be extra crisp, deep-fried them instead of baking them.

Other Useful Peppery Hints!! 

• When choosing the best peppers, look for ones with smooth skin and no blemishes.
• Peppers with withered skin should be avoided.

• The sweet peppers are best enjoyed uncooked. Try eating them raw and including them into your mixed veggie salads.

• Charred peppers can also be used to make salsas and sauces. The smoky flavor and taste provide a smoky flavor and taste to any food.

• Remove the seeds to decrease the meal’s spicy intensity. The seeds retain the chili heat.

• Fresh peppers should be kept in the refrigerator or a dark, dry place at room temperature. This will keep your peppers fresh for an extended period.

• When you have an abundance of peppers, prepare pickles or chili sauce to preserve them.

Bell peppers are a terrific way to add color, texture, and taste to any recipe. It’s comforting to know that there are several pepper varieties to pick from in addition to bell peppers.

Take a look at all of these spicy dishes and try them out at home!